Captain Rodney’s Original Boucan Glaze
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$24.95
In stock
Backordered
An award winning sweet and spicy glaze that revolutionized the entertaining and tailgating scene.
An award winning sweet and spicy glaze that revolutionized the entertaining and tailgating scene. With just the right blend of peppers and spices delivers a sweet heat to dishes that is hard to beat. All-natural, cooked in open pots in small batches with only the finest ingredients including Jamaican Scotch Bonnet Peppers, pure cane sugar and locally grown bell peppers for a truly homemade taste. This will surely be a crowd pleaser at your next barbecue. 18 oz. bottle. Made in USA.
Cooking inspiration ideas:
Captain Rodney’s Cheese Bake:
"The Top Tailgating Recipe in the South" Per Captain Rodney
1/2 cup mayonnaise
One 8-ounce pack cream cheese
2 cups grated cheddar cheese
2 green onions (chopped)
6 Ritz crackers (crushed)
8 slices bacon (cooked and crumbled) or equivalent "real" bacon bits
1/2 cup of Captain Rodney’s Glaze
Mix mayonnaise, cream cheese, cheddar cheese, onions, half the bacon and ¼ cup Captain Rodney’s Glaze in a quiche pan. Top with crackers and bake at 350° for 15 minutes. Top with remaining bacon and Captain Rodney’s Pepper Glaze. Serve with crackers.
Captain Rodney's Rotisserie Chicken
• 1 whole chicken (3 pound)
• 1/4 cup butter, melted
• 1 tablespoon salt
• 1 tablespoon paprika
• 1/4 tablespoon black pepper
• 2 oz. of any Captain Rodney’s Glaze
Season inside of chicken with pinch of salt and rotisserie on high for 10 minutes. Mix butter, salt, paprika and pepper. Set heat to medium, baste chicken with butter mixture and cook for 1-1.5 hours, basting occasionally, until internal temperature of thigh reaches 180°. Remove from rotisserie, brush liberally with Captain Rodney’s Glaze and let stand for 10-15 minutes before cutting into pieces and serving.
Cooking inspiration ideas:
Captain Rodney’s Cheese Bake:
"The Top Tailgating Recipe in the South" Per Captain Rodney
1/2 cup mayonnaise
One 8-ounce pack cream cheese
2 cups grated cheddar cheese
2 green onions (chopped)
6 Ritz crackers (crushed)
8 slices bacon (cooked and crumbled) or equivalent "real" bacon bits
1/2 cup of Captain Rodney’s Glaze
Mix mayonnaise, cream cheese, cheddar cheese, onions, half the bacon and ¼ cup Captain Rodney’s Glaze in a quiche pan. Top with crackers and bake at 350° for 15 minutes. Top with remaining bacon and Captain Rodney’s Pepper Glaze. Serve with crackers.
Captain Rodney's Rotisserie Chicken
• 1 whole chicken (3 pound)
• 1/4 cup butter, melted
• 1 tablespoon salt
• 1 tablespoon paprika
• 1/4 tablespoon black pepper
• 2 oz. of any Captain Rodney’s Glaze
Season inside of chicken with pinch of salt and rotisserie on high for 10 minutes. Mix butter, salt, paprika and pepper. Set heat to medium, baste chicken with butter mixture and cook for 1-1.5 hours, basting occasionally, until internal temperature of thigh reaches 180°. Remove from rotisserie, brush liberally with Captain Rodney’s Glaze and let stand for 10-15 minutes before cutting into pieces and serving.